Vitamin E and oxidative stability of soya bean oil prepared with beans at various moisture contents roasted in a microwave oven

Journal of the Science of Food and Agriculture

Volumn 72, Issue 1, 1996, Pages 111-119

  Yoshida, Hiromi ^a   Takagi, Sachiko ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

anisidine value; carbonyl value; microwave roasting; peroxide value; soaking; soya beans; TBA reactive substances (TBARS); tocopherols; vitamin E

Indexed keywords

EID: 0029824871     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199609)72:1<111::AID-JSFA645>3.0.CO;2-Q     Document Type: Article

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